Torsades feuilletées au poivron rouge et à la feta

Ingrédients

• 1 (17.3 oz) frozen puff pastry, thawed
• 8 oz. red pepper feta dip, or more
• 6-8 oz shredded mozzarella cheese
• 4 oz. butter, melted
• 1 tablespoon sundried tomatoes packed in oil
• 8 ounces feta cheese
• 3 ounces cream cheese
• 3 roasted red peppers
• Pinch of crushed red pepper flakes
• 2-3 tablespoons olive oil
• Freshly cracked black pepper, to taste

Préparation

1. 1

   Preheat the oven to 400 °F, 200 °C.

2. 2

   Dust a work surface with all purpose flour...: Dust a work surface with all purpose flour and roll out each puff pastry sheet about 2 inches longer into a rectangle or a square. Male sure that both sheets are the same size.

3. 3

   Spread the red pepper dip all over the...: Spread the red pepper dip all over the top of one puff pastry sheet.

4. 4

   Sprinkle with the mozzarella cheese and top with...: Sprinkle with the mozzarella cheese and top with the other puff pastry sheet.

5. 5

   Cut into 14-16 strips.

6. 6

   Brush the tops with melted butter.

7. 7

   Twist each strip a few times and place...: Twist each strip a few times and place on a baking tray lined with parchment paper.

8. 8

   Brush with melted butter.

9. 9

   Bake 20-25 minutes or until puffed and golden....: Bake 20-25 minutes or until puffed and golden. Enjoy!